Fennel And Green Pea Soup

with wasabi-flavored whipped cream and sautéed shrimp

https://www.cutoutandkeep.net/projects/fennel-and-green-pea-soup • Posted by Roost Books



You will need

1 large Fennel bulb (250 g; 8 3?4 oz), greens and core discarded, sliced 1 Leek , white part only, finely chopped 3 garlic cloves, minced 1?2 teaspoon Fennel Seed , finely crushed 1 tablespoon Olive Oil 1 Shallots , finely chopped 1 tablespoon (14 g; 1?2 oz) unsalted Butter 4 cups (945 ml) good-quality organic chicken Stock Sea Salt and pepper Dash of sichuan Pepper (ground in a pepper mill) 3 cups (390 g; 14 oz) fresh or frozen Peas 1?4 cup (60 ml) cold Heavy Cream 1?4 teaspoon Wasabi paste Dash of Sea Salt 1 tablespoon chopped Chervil 1 tablespoon Safflower Oil 1 Garlic clove, minced Dash of ground Cumin 12 large Shrimp , peeled and deveined Sea Salt and pepper

Project Budget

Time

Difficulty

Description



Instructions

1. To prepare the soup: In a heavy pot, melt the butter over medium heat. Add the olive oil, then add the shallot, fennel seeds, and leek and cook for 3 to 4 minutes, stirring, without browning, until the aromas start to come out. Add the garlic and cook for 1 more min- ute. Add the fennel and cook, stirring occasionally, for 5 minutes, until the fennel softens. Pour in the chicken stock, season with sea salt and the Sichuan pepper, and simmer until the vegetables are fork-tender, 20 to 25 minutes. Add the peas and cook for 5 more minutes, until they are bright green but no longer raw.

2. Remove from the heat and transfer the soup to the bowl of a food processor. Purée the soup and pass it through a fine sieve, 76 pressing on the pea skins to remove as much purée as possible. The broth will be thin. Adjust the seasoning with sea salt and pepper.

3. Meanwhile, prepare the wasabi cream: Beat the cream with the wasabi and sea salt. When the cream forms soft peaks, add the chervil and continue to beat for 10 more seconds.

4. To prepare the shrimp: Heat the safflower oil in a frying pan over high heat. Add the garlic, cumin, and shrimp, and cook quickly, stirring, for 1 minute on each side. Season with sea salt and pepper. Remove from the heat and let cool. When they are cool enough handle, dice 8 of the shrimp, discarding the tails, and keep the other 4 shrimp whole; set aside.

5. To serve, reheat the pea soup over medium heat. Take 4 shallow bowls and place a 4-inch ring mold in the middle. Divide the chopped shrimp into the 4 molds and top each with one of the whole shrimp. Ladle the pea broth around the shrimp, remove the molds, and serve the soup with a dollop of wasabi-flavored cream.